Last night I made this chocolate bread pudding from the Moosewood Restaurant Book of Desserts cookbook. It is delicious!
Chocolate Bread Pudding
3 cups milk (I used skim milk)
4 oz unsweetened chocolate
2 tbsp butter
1 cup sugar
2 tsp pure vanilla
1 cup heavy cream (I used 1/2 & 1/2)
4 large eggs
4 cups coarse fresh bread crumbs
(I used light rye bread, and made them in the food processor)
Preheat the oven to 350° F. Butter a 2 - 3 quart round casserole dish.
In a saucepan, heat the milk, chocolate, and butter until the chocolate has melted, about 5 minutes. Stir in the sugar and vanilla and set aside. In a medium bowl, whisk the cream and eggs until evenly coloured. Add the melted chocolate and the bread crumbs and mix well.
Pour the pudding into the prepared baking dish and bake until puffed and set, about 1 hour. The centre may jiggle a little but a knife inserted in at the centre should come out almost clean. Serve warm or chilled!
Serves 6 to 8.